call these ‘mini’ as when referencing a Scotch egg these quail egg equivalent would be considered small which made them the perfect canapé for our New Years Eve party! After a long festive week of cooking for the family and indulging in experimenting in our family kitchen and fully stocked fridge, I was pleased to know that the dinner party I was to be a guest at required me to put down the oven gloves and simply bring a bottle of fizz! However it wasn’t long before I was tasted with canapés! I usually don’t bother with the faff but not one to let a challenge go, I wanted something that would get the guests excited!
I’ve also never jumped on the ‘gooey-in-the-middle’ Scotch egg band wagon. These days you can’t call yourself a Gastropub without proudly and confidently sitting a gooey scotch egg at the top of your bar snacks menu. But since I wanted to make a little extra effort I thought I’d give them a go! I know you won’t believe me when I say it but they are actually really simple to make! They do require some effort but what else was I to do on New Years eve day when the dinner was being prepare elsewhere?
Three simple steps and you’re done. I also made cheese and pineapple on sticks. No recipe required, and no ‘steps’….but caused equal excitement. Who knew?
- 12 quails eggs (at room temperature)
- 6 chorizo sausages
- 2 eggs, beaten
- 2 handfuls plain flour
- 150g breadcrumbs
- 1 litre vegetable oil.
Step 1 – Boil the eggs:
- Bring a large saucepan of water to the boil. Gently add the quails eggs and boil for exactly 2 minutes. Drain and run under cold water immediately until the shells are cool to touch.
- Tap each egg to break the shell (you can be rougher than you think with these but don’t be too heavy handed) and remove the shell. This can be easier under running water. TIP – when you remove the shell, there is a thin clear membrane beneath the covers the white. If you can get under this, the shell can be removed much easier, sometimes in one go!
Step 2 – Coat the eggs:
- Remove the meat from the sausages skins and combine in a large bowl.
- Take golf ball sized portions (or divide your meat by 12) and flatten on the palm of your hand into a large disc about 6 cm wide. Place one of your eggs in the middle and wrap the meat around it. This can be fiddly but just ensure its covering the egg. Once wrapped around you can mould it in your hand.
- Repeat with all the eggs, setting aside on a plate when done.
- Place the flour, beaten eggs and breadcrumbs each in their own bowl.
- One at a time, roll the eggs in flour then egg, and finally a good coating of breadcrumbs, moulding in your hand (you can be rougher here) until coated well.
- Repeat to finish and set aside on a plate and refrigerate until needed.
Step 3 – Cooking the Scotch eggs:
- Preheat the oven to 180°C.
- Take a large saucepan and add the oil. Heat on a high heat until hot. Test it by adding a piece of cubed bread. If it sizzles and begins to turn golden, the oil is ready. You’re aiming for 180°C so if you have a thermometer use this. (Alternatively if you have a deep fat fryer, heat to 180)
- In bathes of 3-4 (depending on your pan size) lower the eggs into the oil and fry for about 4 minutes by which time your egg should be golden and cooked through. TIP: If you can’t gauge the temperature of your oil and they turn golden too fast before the meat is cooked (like mine) remove from the oil when golden and place in a baking tray and finsih cooking in the oven for about 15minutes.
- Drain each egg on kitchen towel to absorb any oil and leave to cool
When ready to serve, scatter with sea salt, slice in two if you wish or if you can manage, each whole dunking into some decedent lemon mayonnaise before hand!